Must Try Japanese Food

Japanese food is more than raw fish and boiled rice and each prefecture in Japan has an amazing variety of must try Japanese food which includes many cuisines from across the world. Despite its reputation for being expensive Tokyo has many luxurious, and well hidden places full of amazing food options. Whether it be at themed restaurants like Kawaii Monster Cafe or Pokémon Cafe, a little hole in wall restaurant or one of the many Michelin star restaurants, Tokyo offers some of the best dining options in the world. In fact Tokyo has the most Michelin star restaurants of any city in the world and one could easily be distracted by the food and eat like it’s your last week on earth and not even scratch the surface.

There is an exciting world of Japanese food and Tokyo will have you salivating as you make your choice from amazing ramen, miso soup, soba noodles, mouthwatering sushi, delicious dango, kobe beef and more. We noticed that many chefs have their own versions of the popular dishes and a simple Google search will reveal many other variations. Be adventurous and try to recreate some of these lip smacking sensations at home.

Gyudon

A bowl of steamed rice with strips of seasoned beef on top, garnished with onion and topped with a raw egg, that’s it. Doesn’t sound particularly appetising but don’t let my words mislead you. It is an absolutely fabulous dish that’s quick and easy to prepare and just as quick to eat. Be sure to put this one on your lunch menu.

Kare raisu

A very hearty meal on a cold winters night, basically pork, chicken, beef or duck and vegetables in a curry sauce, served mostly with rice, but sometimes udon. Not much more can be said about this hugely popular dish, which is top of the list on a school lunch menu.

Miso soup

Traditionally it’s never served as a main dish; miso soup is enjoyed with almost every meal as a side dish with a bowl of rice. A rich soup made from fermented soybeans and a consommé with pieces of tofu, onion, seaweed, mushroom and can also include carrots, sweet potatoes and radish.

Gyoza

One of my favourites, these tasty little moon shaped pork dumplings are juicy on the inside, crispy on the outside and can be served as an appetizer or side dish.

Okonomiyaki

Means “what you like” is a Japanese styled, savoury pancake and often called Japanese Pizza. What looks like a fritter and cooked in the same manner is made from flour, grated yam and batter with seafood, chicken, pork or beef and cabbage, added to the batter mix. For the finishing touch, sticky brown sauce, a little fried green onion can be added as a garnish, along with Katsuobushi or dried bonito flakes and kewpie mayonnaise. There are may variants of this, depending on the location in Japan, some have the ingredients layered, rather than mixed and others are topped with a fried egg. These may not look attractive and can be messy to eat, but trust me, they are top of the must try Japanese food fit for a king and the most memorable meal of the trip for many.

Onigiri

Japanese rice balls, a very popular Japanese snack made from very few ingredients. They consist of a ball of steamed rice with chicken, pork, beef or seafood and vegetables as a filling.  Can be wrapped in seaweed or a piece of sliced egg may have been strategically placed on the top. Great for something quick and easy, can be easily found in local convenience stores. They are not always formed into a ball, can also appear square or pyramid shaped, some of the theme restaurants will even shape them into well detailed animal faces, not sure if I’m comfortable with my food looking back at me.

Noodles

Soba, udon, and ramen are three quintessential Japanese noodle dishes but Ramen is one of the most popular. There is a wealth of serving variations: cold or hot noodles eaten with soup, noodles served without soup, and thin noodles eaten with a dipping sauce.

Ramen

In one large bowl place some wheat noodles, cover with a soy sauce or miso soup mix, allow a few minutes for the noodles to soften. Add some slices of freshly cooked pork, dress with spring onion and pickled vegetables and as a crowning finish place half a boiled egg in the centre. There you have it, Ramen. It’s all the rage at the moment in our home town and as with most Japanese food it’s very simple to prepare and very flavoursome.

There are four types of Ramen;  shoyu (soybased), the most common has a soy fragrance and a rich flabour. Shio (salt based) is the oldest and has a light flavour. Tonkotsu (pork based) has a sharp odour and can be either light and smooth or thick and rich. Finally miso (soybean based) made from different types of miso like charred, white, red or barley miso.

Magic happens when you pour the piping hot broth over the silky noodles, it is very soothing, dipping the noodles into the broth, slurping loudly, which is encouraged, then adding more water and drinking the savoury, salty broth direct from the bowl. Slurping ramen is comfort food at its best.

Soba

Similar to udon, light brown in appearance, soba noodles are made from buckwheat and much thinner. Used as a side dish, delicious eaten hot or cold, soba is an excellent accompaniment to tempura. Soba is a traditional noodle made in the time-honoured “te-uchi” (hand-rolled and cut) method.

Udon

The ultimate in fast food, udon is a thick wheat noodle served in a hot consommé of soy sauce and seasoning, dressed with a pinch of fried onion and served in a deep donburri bowl. Or cold and dipped in tsuyu sauce that comes on the side. Udon is a budget friendly, tasty dish, loved by many in Japan.

Sashimi

Premium raw fish or seafood finely sliced served with soy sauce and wasabi. All placed on a ceramic or timber platter then finished with sliced radish, spring onion and other condiments on the side. Not for everyone but I find it very refreshing and satisfying. I’d leave this one for the experts to prepare.

Shabu-shabu

A Japanese hot pot with a variety of meats and vegetables, in which you immerse in a hot consommé, wait a few moments, dip into sesame sauce then consume. Rice is served as a side dish. Get a group of friends together for a meal and share a shabu-shabu. The restaurant will serve the pre-cut meat and vegetables in small ramekin style containers, you will need good chopstick control to make the most of this experience.

Unagi

Unagi or freshwater eel is one of the lesser known Japanese delicacies. It is either part of a donburi (rice bowl) or a multi course banquet. The eel is filleted and cooked over charcoal, basted with a sweet/savoury sauce and seasoned with Sanshopepper. This is a tangy, stronger version of Sichuan peppercorns. With a citrus flavour giving a tongue numbing tingle is best used with fatty dishes like grilled eel or duck due to its citrus notes and heat.

Sushi

Easily made at home they are probably the most recognised food of all Japanese food. Consisting of a bed of seasoned steamed rice laid upon a sheet of nori (seaweed) with a filling of meat, seafood, vegetables or your favourite filing, rolled into a long cylindrical roll. The rolls are then sliced into 2cm segments and placed on a platter with a little pickled ginger, wasabi and soy sauce on the side.

Tempura

Is there anything that tastes as good as Tempura? I tried making this a home once; it was so delicious it never made it onto the plate. Bite sized pieces of seafood and vegetables deep fried in a light seasoned batter. Great party finger food served with tetsuyu sauce and slices of radish or ginger.

Karaage

Karaage is a staple Japanese street food. After all, isn’t fried chicken everyone’s favourite? Scrumptious boneless, juicy, tender fried chicken that just melts in your mouth and tastes oh so good. The pieces of chicken are marinated in sake, soy, ginger and garlic, then coated in potato starch. The frying process gives them an ultra crispy golden shell, encasing the juiciest, most flavoursome chicken. These are a two bite delight, best eaten hot, washed down with a cold beer or when cold, packed into a bento box and eaten with fresh onigiri and enjoyed at a picnic in one the many parks. You’ll never want takeaway chicken again, as this gives a whole new meaning to KFC (Karaage Fried Chicken).

Yakitori

Japanese meat skewers, well that’s probably an over simplified description of an extremely versatile tasty finger food. Made from chicken, pork, beef or fish the small bite sized pieces are carefully placed on long bamboo skewers, sometimes with alternating pieces of onion placed between. Cooked on an open style grill the meat inherits a subtle smoky flavour. Yakitori is served with a side of pickled vegetable and a teriyaki dipping sauce.

Tonkatsu

Delicious breaded pork cutlet is deep fried until golden brown and served with a pyramid of finely shredded cabbage and a thick homemade Worcestershire styled sauce with rice and soup on the side.

Street Food

Eating in the street is not really a thing in Japan so street food is not commonplace. We came across an area in Shinjuku that was closed off to traffic, lit with lanterns and had food vans cooking typical Japanese festival food.

Takoyaki

Small balls of battered, fried octopus, picked ginger and green onion, cooked in a special molded cast iron griddle pan. It is fun to watch these being made as they are turned constantly bringing the cooked batter to the top so they form a ball shape when cooked. Served with the same Japanese Worcester sauce as Okonomiyaki, Kewpie mayonnaise and topped with dried bonito flakes.

Restaurants

Feeling a little home sick then do not despair there is a plethora of quality western restaurants like Indian, Italian, etc and also large chain restaurants like Denny’s as well as all the usual fast food outlets. After all, who couldn’t use a little taste from home every now and then?

Matsuri (Festival) Food

Food festivals are popular, unhealthy but delicious as the big attractions to festivals is beer and food, most of which comes on a stick to make is easier to eat. Most festival are related to shrine or temple celebrations. Food stalls are set up in parks, on roadside and of course in the grounds of shrines. The aromas wafting around at these festivals is enticing and of course the best way to enjoy a festival is to sample the foods. The food is not only tasty, but cheap as chips and one of the best ways to experience not only the Japanese culture, but also the cuisine.

Bebi Kasutera – small sponge cake made with flour, eggs and sugar.

Choco Banana – chocolate dipped frozen banana, covered with sprinkles, nuts and served on a stick

Corn on a stick – we’ve all seen these, corn on a stick

Crepes – my favourite, crepes with many different sweet and savoury fillings formed into a cone shape

Dango – sweet rice flour dumpling , again on a stick, drizzled with a sweet, salty sauce.

Hotate Butter Yaki – scallops grilled in their shells with butter

Ichingo Ame – a candied strawberry on a stick

Ikayaki – grilled squid on a stick, a great snack with a beer

Jaga Bata- a grilled potato served with butter

Kakigori – shaved ice smothered with sweet syrup and condensed milk, many flavours like strawberry, melon, lemon, cola, mango, orange, and coffee.

Karumeyaki – sugar grilled until it forms caramel

Mikan Ame – candied small mandarin on a stick

Ringo Ame – candied apple on a stick, we call them toffee apples

Shioyaki – a small whole grilled sea bream on a stick

Taiyaki – Pastry shaped like a fish filled with red bean paste, custard, chocolate, cheese or sweet potato cream, served hot

Udme Ame – candied small sour plum on a stick

Watame – hot spun sugar, cotton candy or fairy floss

Yakisoba – stir fried soba noodles

Subway Stations

Budget conscious tourists can avoid the rush of peak hour on the trains and enjoy a meal at the train station where you can find some amazing value food. In just about every subway station you will come across small café style shops serving freshly made pastries and breads and also some of the best Japanese food, like ramen, tempura or soba. Tokyo terminal stations have shopping malls with some top restaurants and wine bars.

Fresh Produce

On certain days popup markets will appear in and around the larger subway and bus stations. Take a break and have a look around, it’s a good place to check out the local produce, pickled vegetables over-sized fruit. You must try the grapes, the size of walnuts requiring at least two bites and time to savour the sweetness. Peaches the size of a man’s fist with soft warming tones of colour and the smell of what I could imagine to be heavenly full bodied aromas.

Food on a budget

With more than 50,000 local convenience stores throughout Japan they offer a good cheap option for all your favourite western and Japanese foods. Pre-packaged take away, freshly made sandwiches, microwave meals, hot and cold beverages. As a service to their customers they also provide microwaves and kettles to heat up your microwave meal or hydrate that bowl of noodles. You’re never far away from a konbini.

Basement food courts

Venture into large department stores and be dazzled by the variety of Japanese food. Not only by the fashions and bargains but if you follow your nose and make your way down to the basement of fancy stores like Isetan you will find a massive underground depachika or food hall. You can choose from an array of delicious prepared food like yakitori, tofu and sashimi. For under $20 you’ll be happy as Larry purchasing smoked fish, Rilakkuma buns, scrumptious steamed buns filled with sweet chocolate paste or tonkatsu. Don’t forget to check out the range of quality chef’s knives to help you prepare one of your favourite Japanese meals when you return home.

Where to eat?

But where do you go to find the best of these authentic Japanese foods? Well follow the locals of course. Late into the night, when the lights are aglow, you will frequently find the salarymen enjoying a late night bowl of noodles on their way home.

Conclusion

Japanese food is said to take food beyond sweet, sour, salty and bitter. It introduced our taste buds to the fifth taste, unami, described as savoury, meaty and full flavoured, as found in fermented soy products, aged cheese, dried fish and shitake mushrooms. Unami is that something extra bought to a dish from the base stock dashi, made from seaweed and dried bonito. Eating with chopsticks is another something extra the Japanese food scene offers. Don’t be afraid to try them, but if you do need a fork most larger restaurants, especially Western restaurants are happy to provide them on request. You won’t be able to fully appreciate Tokyo’s food scene in a single visit, but you can certainly whet your appetite and bring some deliciousness to your taste buds.

There is an exciting world of must try Japanese food and this is not an exhaustive list of all the incredible Japanese food, but a general representation of the foods and styles we found on our recent trip to Tokyo. Visit Tokyo and come up with your own list of favourite Japanese cuisine, don’t be frightened to try something new. Leave a comment below if you’ve discovered something worth sharing.

What is the best Japanese food you have tried? If you’ve been to Tokyo what are some of the must try foods you’d recommend?

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The authors travelled courtesy of Jetstar Australia

* Some photos were sourced by Pixabay